Quality beef is hung for at least three weeks. This makes increased tenderness and enhances flavour. The meat loses less moisture improving it for cooking. Beef from an independent butcher or direct from the farm is more likely to be of higher quality in terms of taste and tenderness – you will also know where it comes from.

What to look for :

Beef should be dark red in colour – not pink.

Marbling – small lines of fat running through the leaner parts – this “bastes” the meat during cooking.